farro with mushrooms

{We are off to Italy right now, but I wanted to leave at least something to be read while we’re away. If you want to follow along on the trip, I’m trying my best to post on instagram when we have data/internet connections available.}

It’s a problem I know we all have: the stuff that gets lost/forgotten about in our pantry. I’ve been making an effort to reclaim my pantry recently. Well, slowly, at least. (The glass bottles waiting to be recycled on the bottom of our pantry floor are a different story.) But I have at least been looking through my shelves trying to use what I can, or at least trying to remember what we have. Oh yeah…3 boxes of lasagna. Or more often, we already have a box of unopened panko so why did I buy another one?

Up on the top shelf with all of my pasta and grains, a little container of farro has been sitting patiently for months. I picked it up back in the winter, with great plans for hearty grains in the cold months. Farro is not sold at my normal grocery store. I have to go across town to buy it at a specialty store. And so when I happened to be there for some other reason, I decided I might as well pick up a little container of farro. And then it sat in my pantry for months. Which is really completely inexcusable.

I love everything about farro. I love how earthy and nutty it tastes. I love the rustic texture it has. I even love how long it takes to cook, because even though you have to think about it well enough in advance, all while it is cooking you know that something really good is happening in that pot. And of course, because of its earthy feel, it goes perfect with mushrooms. (I’m sorry. I know. Please don’t boycott me just because you are getting tired of mushroom recipes. I promise we eat other things, too.)

The orginal recipe calls for dried mushrooms that you soak in water, and while I’m sure that this takes the dish up a notch, I really just wanted to be able to make this with the regular old button mushrooms I buy most often at the store. So that’s what I did. Also, I know the steps of this recipe look detailed, but I promise it is not complicated.

1. Place the farro in a medium-sized bowl and pour enough hot water into the bowl to cover the farro by an inch. Set aside to let the farro soak while you prepare everything else (aka, while you are chopping all your vegetables).
2. Heat the oil in a heavy skillet or large pot over medium-high heat. Add the shallot, along with a pinch of salt and pepper, and cook until tender, stirring often, 2-3 minutes.
3. Add the mushrooms, and cook until they are beginning to get tender, about 3-5 minutes. Then add the garlic and rosemary, and a bit more salt and pepper, and cook, stirring often, until the mushrooms are beginning to release their own juices, about 3-5 more minutes.
4. While the mushrooms finish cooking, drain the farro.
5. Add the farro to the pan and cook, stirring often, until the farro begins to crack, about 2-3 minutes.
6. Add the wine, and cook, stirring constantly, until the wine has been absorbed. Then add 5 cups of chicken stock, bring to a boil, then reduce the heat to medium-low so that it is simmering. Season with a pinch of salt and pepper. Cover the pot and let simmer for 50 minutes, until the farro is tender. While it is cooking stir occasionally.
7. When the farro is done taste for seasoning and add more salt and pepper as needed. If it is a bit dry, add the remaining stock and cook, stirring, until the farro mixture seems creamy. If you aren’t serving right away, cover and let stand and then you can heat it back up with some of the remaining stock before serving.
8. Just before serving, stir in the Parmesan and parsley. Serve warm.